Grandmere’s Crepe Recipe
A Sunday tradition in my house growing up, my mom and/or grandmother would often make crepes in the morning (yes, I know that’s not when they are traditionally eaten in France, but we did live in the U.S.) My grandmere always called it the 3-2-1 recipe for its easy to remember proportions of ingredients (that can easily be doubled or tripled). For a family of 4, you will definitely want to double this recipe.
I always liked my crepes best simple—a little butter and sugar (beurre sucre), though they are also delicious with fresh fruit, nutella or jam.
2 cups milk
1 cup flour
1/2 tsp. salt
1 Tablespoon oil
1/4 cup rum or a little vanilla (optional)
Mix all ingredients in blender or with mixer, preferably 12 hours in advance or more.
Lightly butter or spray pan and heat; pour just enough batter to coat pan. Cook on one side, then flip. Thinner is better. Also a non-stick pan will make your life immensely more easy when making crepes.
Note: First crepe often sticks or doesn’t turn out until pan is properly heated and seasoned.
Put a strip of filling down the middle and roll. Good with just plain sugar, jam, or nutella.
photo by missioncontrol